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Spinach-Stuffed Chicken Breasts for Two

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Spinach-Stuffed Chicken Breasts for Two recipe
photo by:
kraft
This is no ordinary better-for-you dish. These cleverly delicious spirals of stuffing, roasted red peppers and fresh spinach get tucked into juicy chicken with a creamy sau...read more
time
prep:
25 min
total:
1 hr 5 min
servings
total:
2 servings
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Anything Salad

What You Need

1/3
cup water
2
Tbsp. KRAFT Italian Roasted Red Pepper Dressing, divided
2
cups chopped fresh spinach
2/3
cup STOVE TOP Stuffing Mix for Chicken in the Canister
1
Tbsp. coarsely chopped roasted red peppers
2
small boneless skinless chicken breast halves (1/2 lb.), pounded to 1/4-inch thickness
1/4
cup KRAFT 2% Milk Shredded Mozzarella Cheese
It's for dipping and dunking and mixing-upping. And yes, for salad too.

Make It

HEAT oven to 350°F.

BRING water and 1 Tbsp. dressing to boil in large skillet on medium-high heat. Stir in spinach, stuffing mix and peppers; cover. Remove from heat. Let stand 5 min.

PLACE chicken, top-sides down, on cutting board; spread with stuffing mixture. Roll up, starting at one short end of each breast. Place, seam-sides down, in 8-inch square baking dish; brush with remaining dressing.

BAKE 35 min. or until chicken is done (165ºF). Top with cheese; bake 5 min. or until melted.

Kraft Kitchens Tips

How to Pound Chicken Breasts
Place 2 chicken breast halves in large freezer-weight resealable plastic bag. Pound chicken with side of heavy can, rolling pin or meat mallet until desired thickness. Repeat with additional chicken breasts, if necessary.
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